Egg Curry Recipe – Authentic Indian Gravy with Spiced Boiled Eggs

Last Updated on 2 months by Neha Deshmukh

Egg Curry Recipe – Authentic Indian Gravy with Spiced Boiled Eggs

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful curry that doesn’t take all day to make. Well, look no further! This Egg Curry is a family favorite, and I’m so excited to share my version with you. It’s a wonderfully aromatic dish, packed with flavor, and surprisingly easy to whip up. I first made this when I was craving something cozy and familiar, and it’s been a regular on my dinner table ever since.

Why You’ll Love This Recipe

This Egg Curry is more than just a quick meal; it’s a hug in a bowl! The creamy, spiced gravy perfectly coats the tender boiled eggs, creating a symphony of flavors. It’s a fantastic way to use up boiled eggs, and it’s incredibly versatile – perfect with rice, naan, roti, or even a simple side of jeera rice. Plus, it’s a great introduction to Indian cooking for beginners.

Ingredients

Here’s what you’ll need to create this delicious Egg Curry:

• 4-5 boiled eggs, pieces
• 2 tablespoons oil
• 2 medium onions, pieces
• 3 medium tomatoes, pieces
• 1 teaspoon ginger garlic paste
• 1 small bay leaf
• ½ inch cinnamon stick
• 2 green cardamom pods
• ½ teaspoon cumin seeds
• 2 cloves
• ½ to 1 teaspoon red chili powder (adjust to taste)
• ½ teaspoon turmeric powder
• ½ to 1 teaspoon garam masala
• ½ to ¾ teaspoon salt (adjust to taste)
• 1 to 1.25 cups water
• 10 cashews (optional)
• 3-4 tablespoons cream (optional)

Ingredient Notes

Let’s talk ingredients! A few things make this curry truly special.

• Garam Masala: This is key. It’s a blend of warming spices that gives Indian dishes their signature aroma and flavor. Every family has their own blend, so feel free to use your favorite!
• Bay Leaf: Don’t skip this! It adds a subtle, fragrant depth to the gravy.
• Spice Levels: Indian cuisine is all about balance. I’ve suggested ½ to 1 teaspoon of chili powder, but feel free to adjust it based on your preference. Some regions in India prefer a much spicier curry, while others lean towards milder flavors.
• Tomatoes: Ripe, juicy tomatoes are best. If you’re using canned, opt for whole peeled tomatoes and crush them yourself for the best flavor.
• Cashews: These add a lovely richness and creaminess to the gravy. If you have a nut allergy, you can skip them or use sunflower seeds instead.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil and peel your eggs. Once peeled, gently prick them all over with a fork. This helps them absorb the flavors of the gravy. Heat the oil in a pan and fry the eggs until they’re beautifully golden brown. Set them aside – we’ll add them back in later.
2. Now, in the same pan, add a little more oil if needed. Add the whole spices – bay leaf, cinnamon, cardamom, cumin seeds, and cloves. Sauté them for a minute or so until they become fragrant. This is where your kitchen will start to smell amazing!
3. Add the finely chopped or pureed onions and cook until they turn golden brown and the raw smell disappears. Patience is key here – properly browned onions are the foundation of a great curry.
4. Stir in the ginger garlic paste and sauté for another 1-2 minutes until fragrant. Then, add the tomato puree and cook until it thickens and the oil starts to separate from the masala.
5. Time for the spice magic! Add the red chili powder, turmeric, garam masala, and salt. Cook for a few minutes, stirring constantly, until the oil separates from the masala. This is a sign that the spices are well-cooked and will release their full flavor.
6. Pour in the water, bring the gravy to a boil, and then simmer it for 5-7 minutes, or until it slightly thickens.
7. Gently add the fried eggs to the gravy and simmer for another 2-3 minutes, allowing them to soak up all those delicious flavors. If you’re feeling fancy, stir in cashew cream or fresh cream for extra richness. My grandmother always added a dollop of cream – it was her secret ingredient!
8. Finally, garnish with fresh coriander leaves and serve hot.

Expert Tips

• Don’t overcrowd the pan when frying the eggs. Fry them in batches to ensure they get evenly browned.
• Adjust the water amount to achieve your desired gravy consistency.
• Taste as you go! Adjust the salt and spice levels to your liking.

Variations

• Vegan Adaptation: Swap the cream for a plant-based alternative like cashew cream or coconut cream. And, of course, omit the eggs! You can add some potatoes or chickpeas for extra substance.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just ensure your garam masala blend doesn’t contain any gluten-containing ingredients.
• Spice Level Adjustments: For a milder curry, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chili.
• Festival Adaptations: This Egg Curry is often served during family gatherings and celebrations. It’s a comforting dish that’s perfect for sharing.

Serving Suggestions

This Egg Curry is incredibly versatile! Here are a few of my favorite ways to serve it:

• With fluffy basmati rice
• Warm naan bread
• Roti or chapati
• A side of raita (yogurt dip)
• Jeera rice (cumin rice)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

What type of oil is best for making Egg Curry?

You can use any neutral-flavored oil like vegetable oil, canola oil, or sunflower oil. I personally prefer using mustard oil for a more authentic flavor, but it has a strong taste that not everyone loves.

Can I use pre-made tomato puree in this recipe?

Yes, absolutely! It’s a great time-saver. Just make sure to choose a good quality puree.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

What is the best way to prevent the eggs from breaking during frying?

Gently prick the eggs with a fork before frying. This helps release steam and prevents them from cracking. Also, don’t overcrowd the pan.

Can this Egg Curry be made ahead of time?

Yes! You can make the gravy ahead of time and store it in the refrigerator. Just add the fried eggs when you’re ready to serve.